How to Pick & Store Fresh Basil

Basil belongs to the same plant family as mint (Mentha).

A warm-weather herb that thrives in bright sunlight, basil (Ocimum basilicum) provides a delicate, slightly sweet flavor to a variety of traditional and contemporary dishes. In the garden, basil is valued for its bright green leaves and spiky white or purple midsummer blooms. A frost-tender herb, basil is planted as an annual in cool climates; however, it is perennial in the warm climates of U.S. Department of Agriculture plant hardiness zones 9 through 11.

1

Harvest basil any time the plant is actively growing, as trimming the plant regularly promotes continued growth and a healthy, tidy plant. The optimum time for harvesting the plant is mid-morning, before the heat of the day.

2

Harvest basil from the top down, using a pair of clean scissors or shears to remove up to one-third of the plant's height. Cut the stems about 1/4 inch above a leaf to prevent leaving unsightly stubs. You can also harvest the plant by pinching the stems with your fingernails.

3

Trim the ends of the basil stems using a knife or a pair of kitchen shears.

4

Stand the basil upright in a jar or glass with about 1 inch of cool water. Cover the basil loosely with a plastic bag.

5

Place the jar on a kitchen counter or another location in normal room temperatures. Don't place the basil in hot sunlight, as the basil will deteriorate quickly. Don't store fresh basil in the refrigerator, which causes it to turn slimy and black.

6

Pour out the water and replace it with fresh water every other day. Stored this way, basil retains its freshness for seven to 10 days.

7

Rinse the basil just before using it, as wetting the leaves decreases its longevity.

Things You Will Need

Scissors or shears

Knife

Jar or glass

Plastic bag

Tip

Fresh basil is easy to freeze and retains its quality for up to six months. Wash the basil, and then trim the stems. Chop the leaves or leave them whole, and then put them in a resealable plastic bag or an airtight container in the freezer.

Alternatively, fill ice cube trays with chopped basil and a small amount of water. After they freeze, store the cubes in a resealable plastic bag, then add them to stews or soups.

About the Author

M.H. Dyer began her writing career as a staff writer at a community newspaper and is now a full-time commercial writer. She writes about a variety of topics, with a focus on sustainable, pesticide- and herbicide-free gardening. She is an Oregon State University Master Gardener and Master Naturalist and holds a Master of Fine Arts in creative nonfiction writing.